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Baked Potato Chips with Emerald Dip

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    This svelte snack is sure to become your go-to party favourite. The dip also goes great with crudités or as a topping for roasted or grilled chicken.

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    3 medium baking potatoes 
    2 Tbsp (30 mL) extra-virgin olive oil, divided
    1/2 tsp (2 mL) sea salt, divided
    1/4 tsp (1 mL) freshly ground black pepper
    1 avocado, peeled, pitted, and chopped
    1/2 cup (125 mL) non-fat plain yogurt 
    1/2 tsp (2 mL) lemon zest
    1 Tbsp (15 mL) lemon juice
    1 Tbsp (15 mL) chopped fresh chives, plus extra  for garnish
    2 Tbsp (30 mL) finely chopped fresh parsley leaves
    1 Tbsp (15 mL) finely chopped fresh tarragon leaves
    1 tsp (5 mL) chopped fresh dill
    1/2 tsp (2 mL) onion powder
    1/4 tsp (1 mL) garlic powder

    Scrub potatoes and slice into almost paper-thin rounds (no bigger than 1/8 in/0.3 cm wide) with a mandoline or sharp knife. Place slices in large bowl of ice-cold water and put a plate or towel over top of potato slices to ensure they are completely submerged. Set aside for 1 hour.

    Preheat oven to 375 F (190 C).

    Brush 2 large baking sheets with 1/2 Tbsp (7 mL) oil each and set aside.

    Drain potato slices and rinse well under cold water. Working in batches, pat potato slices dry with clean towel. Toss slices with remaining 1 Tbsp (15 mL) oil.

    Place prepared baking sheets in oven to warm for 5 minutes. Arrange potato slices in single layer on warm baking sheets. Bake for 10 minutes, rotate pan, and bake for another 10 minutes. Flip potatoes over and bake for about another 5 to 10 minutes, or until chips are golden brown and crisp. While still warm from oven, sprinkle chips with 1/4 tsp (1 mL) sea salt and pepper. Place chips on wire rack to cool or toss frequently in large bowl until cooled and crisp.

    To prepare dip, place avocado, yogurt, lemon zest, and lemon juice in blender or food processor and blend until smooth. Add remaining 1/4 tsp (1 mL) salt, chives, parsley, tarragon, dill, and onion and garlic powder, and pulse until well combined. If you find the dip too thick, thin it with a little cold water. Transfer dip to serving bowl, garnish with additional chopped chives, and present alongside baked potato chips.

    Serves 4.

    Each serving contains: 250 calories; 6 g protein; 11 g total fat (2 g sat. fat, 0 g trans fat); 36 g total carbohydrates (4 g sugars, 6 g fibre); 327 mg sodium

    source: "A Taste of Yogurt"alive #367, June 2013

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    Baked Potato Chips with Emerald Dip

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